Ingredients

The following ingredients have 6 Servings
  • 4 medium beets, peeled and diced
  • 3 medium carrots, peeled and cut into rounds
  • 3 medium parsnips, peeled and cut into rounds
  • 1 small red onion, peeled and sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Coarse salt and ground black pepper
  • 4 cups (32 ounces) unsalted vegetable stock
  • 4 sprigs fresh thyme
  • 2-3 tablespoons honey
  • ¼ cup plain yogurt or cream
  • 2 teaspoons ground cloves
  • 1 teaspoon ground nutmeg
  • Pinch cayenne pepper

Instruction

  • Preheat oven to 400 degrees.
  • Place beets, carrots, parsnips and red onion on a large greased baking sheet. Toss with olive oil, vinegar and a generous pinch of salt and black pepper. Roast 35-45 minutes, until vegetables are tender and slightly browned.
  • Transfer roasted vegetables to a Dutch oven or stock pot with stock and thyme sprigs (stock should just cover vegetables). Bring to a simmer and allow to cook until vegetables are very tender, about 20 minutes. Remove thyme sprigs and discard.
  • Use an immersion blender to puree soup until very smooth, or transfer vegetables and stock to a blender and puree until very smooth. Season with a generous pinch of salt and black pepper. Stir in honey, yogurt/cream, cloves, nutmeg and cayenne. Taste and adjust seasoning, if necessary.